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Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.Carcass characteristics, meat quality and nutritional value of horsemeat: a review.Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01.Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.Prediction of foal carcass composition and wholesale cut yields by using video image analysis.Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).Influence of type of muscles on nutritional value of foal meat.Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oiPhenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".Influence of muscle type on physicochemical and sensory properties of foal meat.Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage.Technological aspects of horse meat products - A review.Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties.Martina Franca donkey meat quality: Influence of slaughter age and suckling technique.Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.Microbiological characteristics of "androlla", a Spanish traditional pork sausage.Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves.Influence of salt content and processing time on sensory characteristics of cooked "lacón".Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
P50
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P50
description
Forscher
@de
chercheur
@fr
investigador
@es
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
研究者
@zh
name
Jose Manuel Lorenzo Rodriguez
@ast
Jose Manuel Lorenzo Rodriguez
@en
Jose Manuel Lorenzo Rodriguez
@es
Jose Manuel Lorenzo Rodriguez
@nl
type
label
Jose Manuel Lorenzo Rodriguez
@ast
Jose Manuel Lorenzo Rodriguez
@en
Jose Manuel Lorenzo Rodriguez
@es
Jose Manuel Lorenzo Rodriguez
@nl
prefLabel
Jose Manuel Lorenzo Rodriguez
@ast
Jose Manuel Lorenzo Rodriguez
@en
Jose Manuel Lorenzo Rodriguez
@es
Jose Manuel Lorenzo Rodriguez
@nl
P106
P1153
36188759100
57195195602
P21
P31
P3835
jose-manuel-lorenzo-rodriguez
P496
0000-0002-7725-9294